Oatmeal Raisin Cookies with Rum Nice Cream
I promised to post this recipe quite a while ago – reason for the delay you ask? I have had to make these cookies a few times to try to replicate the perfect crispy yet chewy texture because I didn’t jot notes as I was making them. Has anyone else done this? There is mom life for you! I was so bummed but after a few tries I was able to figure out what I had made originally (thank goodness).
The Oatmeal Raisin Cookie utilizes an interesting ingredient and would maybe be a bit weird for most people to try; aquafaba! What is aquafaba? It is the juice found in canned chickpeas. This juice is incredibly versatile and makes for a great binder in this cookie recipe. The cookies are gluten free too! They can be eaten on their own or placed in the freezer to consume later on.
I wanted to step out of the box with the Rum Nice Cream and hopefully offer a flavour you wouldn’t normally expect while eating a Nice Cream. I can’t say I am a rum fan, however my husband is. The subtle hint of rum compliments the Oatmeal Raisin Cookies incredibly well! Use the higher end of the rum measurement if you would like a rum forward nice cream.
Here is how to make them:
SERVING 7 nice cream sandwiches or 15 cookies plus 1.5-2 cups Rum Nice Cream
PREP 25 mins / COOL TIME 10 mins / BAKE 15 mins / TOTAL TIME 50 minutes
Ingredients
Oatmeal Raisin Cookies
~ ¼ cup ea oat flour, coconut sugar, Thompson raisins
~ ½ tsp ea baking soda, vanilla extract
~ ¼ tsp sea salt
~ ¼ cup ea aquafaba, peanut butter (any nut butter should work however I cannot attest to the outcome)
Rum Nice Cream
~ 4 frozen bananas, chopped
~ 1 tsp Bacardi rum (add an additional tsp for a rum forward taste)
~ ½ tsp cinnamon
Steps
1. Place the dry ingredients into a bowl and mix to combine.
2. In a separate bowl, place the wet ingredients and mix until combined.
3. Add wet ingredients to dry ingredients and fold until combined. Place the batter in the refrigerator for 10 minutes. Do not skip this step! In the meantime, turn your oven on to 350 degrees Fahrenheit; I used convection bake.
4. Once the 10 minutes is up, take the batter out of the fridge. Scoop 1 Tbsp at a time onto the parchment covered baking sheet. The batter will be quite wet.
5. Put cookies into the oven and bake for 15 minutes. Remove from oven and allow the cookies to cool for 10 minutes. Remove cookies from the baking sheet with a spatula. Place cookies on a cooling rack. Store in a container with the lid propped open at room temperature, or the cookies may lose their crispiness. Ideal to consume in the first 2 days of baking.
6. Rum Nice Cream: Place all ingredients in a high-powered blender or food processor. Blend until smooth. You will need to use the tamper if you are using a blender.
7. It is ideal to assemble the sandwiches right away after making the Rum Nice Cream. You can choose to consume the sandwiches right away or freeze to eat later. I found it best to assemble the sandwiches, freeze them on a parchment lined pan for 20 minutes, then place in a sealed container back into the freezer.
** Note: If you choose to assemble later, place the nice cream in a parchment lined loaf pan and freeze (the cookies freeze well of course too!). When ready to assemble, leave the Rum Nice Cream out at room temperature for up to 10 minutes or place in the microwave for 20-30 seconds to soften enough to serve. Store sandwiches in freezer for up to a month in a sealed container.**
Happy Eating Friends!
♡ Kell